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Pumpkin Biscoff Cheesecake - A Cozy, Spiced Dessert for Fall

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 250 g Biscoff cookies (about 30 cookies), finely crushed
  • 6 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/4 tsp fine salt
  • For the cheesecake filling: 24 oz (680 g) full-fat cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup (120 g) sour cream, room temperature
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional, for extra warmth)
  • 1/2 tsp fine salt
  • 1 tbsp cornstarch
  • For the topping: 2/3 cup Biscoff spread (cookie butter)
  • 2–3 tbsp heavy cream (to loosen)
  • Biscoff cookies, crushed, for garnish
  • Lightly sweetened whipped cream (optional)

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F (163°C).
  2. Make the crust: In a bowl, combine crushed Biscoff cookies, melted butter, brown sugar, and salt. Mix until the crumbs look like wet sand.
  3. Form the base: Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Use a flat-bottomed glass for an even layer.
  4. Par-bake: Bake the crust for 8–10 minutes until fragrant. Let it cool while you make the filling. Keep the oven at 325°F (163°C).
  5. Beat the cream cheese and sugar: In a large bowl, beat the cream cheese and granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  6. Add pumpkin and sour cream: Mix in the pumpkin puree, sour cream, and vanilla until fully combined and silky.
  7. Spice and thicken: Add cinnamon, ginger, nutmeg, cloves (if using), salt, and cornstarch. Mix on low until just incorporated.
  8. Add eggs: Beat in the eggs one at a time on low speed, just until combined. Do not overmix. Tap the bowl to release air bubbles.
  9. Fill the pan: Pour the batter over the crust. Smooth the top with an offset spatula and tap the pan gently on the counter.
  10. Bake: Place the pan on the middle rack and bake for 55–70 minutes. The center should jiggle slightly like set Jell-O; the edges should look set.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then move it to a wire rack to cool completely.
  12. Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.
  13. Make the topping: Gently warm the Biscoff spread in a microwave or small pot until pourable. Stir in 2–3 tbsp heavy cream to reach a smooth, spreadable consistency.
  14. Finish and garnish: Release the chilled cheesecake from the springform pan. Spread the Biscoff topping over the surface. Sprinkle with crushed Biscoff cookies and add whipped cream if you like.
  15. Slice and serve: Use a hot, dry knife for clean slices, wiping between cuts. Enjoy cold or slightly cool.